20 oz Rib-Eye Steaks Over Risotto
with Tomato Onion Jam and Freshly Cracked Peppercorns
Treat yourself to a real feast: this recipe comes with 20 ounces of rib-eye steaks—that’s an extra-large portion of a cut of beef known for its tenderness and rich flavor. And we haven’t stopped there with the perks: there’s also a rich, buttery risotto and a tomato onion jam that’ll blow your mind with how deliciously sweet and tangy it is. We’re even throwing in some whole peppercorns that you can grind fresh so you’ll be seasoning everything with style and flair.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Yellow Onion
4 ounce
Grape Tomatoes
¼ ounce
Chives
1 tablespoon
Tricolored Peppercorns
(ContainsTree Nuts)5 teaspoon
Balsamic Vinegar
¾ cup
Arborio Rice
2 unit
Chicken Stock Concentrate
20 ounce
Ribeye
¼ cup
Parmesan Cheese
(ContainsMilk)Not included in your delivery
3 tablespoon
Butter
(ContainsMilk)4 teaspoon
Olive Oil
½ teaspoon
Sugar
Kosher Salt
Pepper
Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Halve tomatoes. Finely chop chives. Place peppercorns in a zip-close bag and pound using a mallet or heavy-bottomed pan until coarsely ground. Heat 1 TBSP butter and a drizzle of olive oil in a large pan over medium heat.
Add sliced onion, ½ tsp sugar, and a pinch of salt and pepper to pan. Cook, tossing occasionally, until soft and browned, about 10 minutes. Increase heat to medium high. Stir in tomatoes, vinegar, and ⅓ cup water. Simmer until jammy, 3-5 minutes. Season with salt and pepper. Transfer to a small bowl and cover. Wipe out pan.
Meanwhile, pour 3 cups water into a medium microwave-safe bowl. Microwave on high until warm, about 1 minute. Heat a large drizzle of olive oil in another large pan over medium heat. Add minced onion and cook, tossing, until just softened, 2-3 minutes. Stir in rice and a few big pinches of salt; cook until translucent, about 1 minute.
Stir stock concentrates and ⅓ cup warm water into pan with rice. Simmer, stirring, until liquid is mostly absorbed. Add more warm water to pan ⅓ cup at a time, allowing rice to absorb most of the water before adding more and stirring after each addition. Continue until rice is al dente, about 25 minutes (you may not use all of the water). Season with salt and pepper.
Around the time that rice has cooked 10 minutes, pat steaks dry with a paper towel. Season all over with salt and pepper. Heat a drizzle of olive oil in pan used for onion over medium-high heat. Add steaks and cook to desired doneness, 3-5 minutes per side. Transfer to a cutting board to rest. Remove risotto from heat and stir in Parmesan, 2 TBSP butter, and 1 tsp peppercorns (use more to taste). Season with salt.
Once steaks have rested 5 minutes, slice against the grain. Divide steaks and risotto between plates. Garnish with chives. (TIP: If risotto is stiff, stir in up to ¼ cup water to loosen.) Top steak with onion jam, reheating jam in microwave first if necessary. Season with remaining peppercorns, if desired.